1/4 cup sesame seeds 1/4 cup chopped hazelnuts 3 tablespoons coriander seeds 2 tablespoons cuminseed 3/4 teaspoon salt 2 medium onions, chopped 2 garlic cloves, chopped fine 3 tablespoons olive oil 1 pound dried chick-peas, picked over 5 cups chicken broth 6 cups water plus additional for thinning soup 2 bay leaves 1/2 teaspoon ground allspice 1/2 teaspoon white peppercorns MAKE DUKKAH: In an 8-inch dry skillet saute all dukkah ingredients except salt over moderately high heat, stirring and being careful not to burn spices, until golden brown, about 4 to 5 minutes. Cool dukkah and in a spice grinder or cleaned electric coffee grinder grind fine. Transfer dukkah to a small bowl and stir in salt. Dukkah may be made 1 week ahead and chilled, covered. MAKE SOUP: In a heavy kettle cook onions and garlic in oil over moderate heat, stirring, until softened. Add remaining soup ingredients and simmer, covered, 2 1/2 hours, or until chick-peas are very tender. Cool soup, uncovered, 15 minutes and discard bay leaves. In a blender or food processor puree soup in batches, straining each batch through a fine sieve into a large bowl, pressing hard on solids. Soup may be prepared up to this point 5 days ahead and chilled, covered. In kettle reheat soup over moderate heat, stirring occasionally and adding additional water to thin to desired consistency, until hot. Ladle soup into small coffee cups and sprinkle with dukkah. Makes about 11 cups, serving 16 to 20 as a hearty hors doeuvre.